Old-fashioned Coffee Cake

piece of coffee cake on plate

Coffee cake is a wonderful sweet treat to have with coffee (or without), so I was pleased to find a hundred-year-old recipe for Coffee Cake. The cake turned out well. It was moist and tender with a nice cinnamon and sugar topping.

Here’s the original recipe:

Coffee Cake Recipe
Source: The New Dr. Price Cook Book (1921)

And, there’s the recipe updated for modern cooks:

Coffee Cake

  • Servings: 7 - 9
  • Difficulty: moderate
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Cake

2 cups flour

1/2 teaspoon salt

3 tablespoons sugar

4 teaspoons baking powder

2 tablespoons shortening, melted

1 cup milk

Topping Mixture

3 teaspoons flour + additional, if needed

1 tablespoon cinnamon

3 tablespoons sugar + additional, if needed

3 tablespoons shortening

Preheat oven to 375° F. Put all of the cake ingredients in a mixing bowl. Beat to combine. Put batter in a greased and floured 9-inch square cake pan.

In a separate bowl, place the flour cinnamon, and sugar. Stir to combine. Add the shortening, and mix together until the texture is crumbly. It may helpful to use your hands to get the shortening mixed in.  (When I made the recipe I added more flour and sugar than called for in the original recipe, to make it more crumbly).

Spread the topping mixture over the top of the cake. Bake for 30 – 35 minutes, or until a wooden pick comes out clean.

http://www.ahundredyearsago.com

Old-fashioned Nut Squares

 

Nut Squares on Plate

Warm weather is finally here, and I’m ready to sit on the porch with tea and a snack. So when I saw a hundred-year-old recipe for Nut Squares that said, “Very nice for afternoon tea,” I knew that I needed to try the recipe.

The Nut Squares were tasty and chock-full of nuts with a crispy crust and a chewy middle.  The one downside is that the crust had a tendency to crack and break when I cut the cookies into bars.

Here’s the original recipe:

Nut Squares on plate
Source: Ladies’ Union Cook Book (Concord Junction, MA, 1921)

I was surprised that the recipe did not call for any butter or shortening – though the cookies still had a nice texture. Perhaps the top crust may have had less tendency to break and crumble off the bars if the recipe had inclued butter or shortening.

Here’s the recipe updated for modern cooks:

Nut Squares

  • Servings: about 24 bars
  • Difficulty: easy
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3 eggs

1 1/2 cups sugar

3/4 cup flour

1/2 teaspoon baking powder

2 cups chopped nuts (I used chopped walnuts.)

Preheat oven to 375° F. Put eggs in mixing bowl and beat. Add sugar, flour, and baking powder; beat until smooth. Pour mixture into a greased 9 X 13 inch baking pan. Bake until set and the top is light brown (about 25 – 30 minutes). Remove from oven. When partially cool cut into squares or 1 X 2 inch bars.

http://www.ahundredyearsago.com

Scrambled Eggs, Country Style

Scrambled Eggs, Country Style on PlastWhen I make scrambled eggs I typically break the eggs into a bowl, add a little milk, salt, and pepper, and then beat the eggs until they are smooth and frothy, but I was intrigued by a hundred-year-old recipe for Scrambled Eggs, Country Style, and decided to give it a try. The recipe was extremely easy, and similar to how I make scrambled eggs when camping.

I broke the eggs directly into the skillet and let the egg whites begin to turn white; then I broke the yolks and began mixing the eggs while they cooked. This resulted in bigger chunks of the egg white in the scrambled eggs – but they were tasty.

Here’s the original recipe:

Recipe for Scrambled Eggs, Country Style
Source: Boston-Cooking School Cook Book (1921)

And, here’s the recipe updated for modern cooks:

Here’s the recipe updated for modern cooks:

Scrambled Eggs, Country Style

  • Servings: 2 - 3
  • Difficulty: easy
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2 tablespoons butter

4 eggs

salt and pepper

Using medium heat, melt butter in skillet. Break the eggs into the skillet, and cook until the eggs are partially set with the egg whites beginning to coagulate;  then break the yolks and stir and fold the eggs until they are completely cooked. Sprinkle with salt and pepper to season.

http://www.ahundredyearsago.com

Old-fashioned Cheese Puffs

Cheese Puffs on Plate

When I think of Cheese Puffs, I think of a cheesy snack that’s in the snack aisle at the supermarket, so I was surprised to see a hundred-year-old recipe for cheese puffs. These Cheese Puffs are a delightful cheesy tidbit that can be eaten as a snack or a part of a meal.

The old recipe recommends serving the Cheese Puffs with a salad, which is what I did. Cheese Puffs and a salad are just right for a light lunch.

Here’s the original recipe:

Recipe for Cheese Puffs
Source: Mrs. Scott’s Seasonal Cook Books (The North American Newspaper, Philadelphia, Winter, 1921)

Here’s the recipe updated for modern cooks:

Cheese Puffs

  • Servings: approximately 12 Cheese Puffs
  • Difficulty: easy
  • Print

2 tablespoons butter

1/4 cup water

1/8 teaspoon salt

dash pepper

3/4 cup flour

1/4 cup grated cheese (I used cheddar cheese.) + additional grated cheese to garnish

1 egg

Preheat oven to 400° F. Put butter and water in a large sauce pan; bring to a boil. Stir in salt, pepper, and flour. Remove from heat, and add 1/4 cup grated cheese and egg; stir until thoroughly mixed.

Place on a greased baking sheet. Sprinkle with addiitonal grated cheese. Put in oven and bake 20 minutes or until lightly browned. If desired, serve with a salad.

http://www.ahundredyearsago.com

Old-fashioned Marguerites Recipe

This week I decided to make an old-fashioned snack called Marguerites. They are saltine crackers topped with jelly, meringue, sugar, and chopped nuts.

Another blogger in a post titled, Retro Recipe Challenge No. 9: The Candy Man wrote this about Marguerites:

Marguerites are something of a culinary Marie Celeste, if you ask me. You’ll find them in recipe books from the teens, the 20s, the 30s, even the early 40s–and then they’re gone. They vanish without a trace . . . But The Joy of Cooking doesn’t mention them.  Neither does Betty Crocker.  By 1960, the day of the Marguerite had passed.

I can see why they’ve vanished from modern recipe books. The Marguerites had a nondescript taste and aren’t nearly as sweet as many modern snacks; yet at the same time, I liked them and they were a surprisingly satisfying snack.

Marguerites are fun to make and made a nice presentation. The salt on the crackers was noticeable in the finished product, which was both salty and sweet.

Will I make Marguerites again? I’m not sure – yet a piece of me thinks that I might. They’re an easy snack to whip up, and eating just a couple really did take the edge off my late afternoon hunger.

Here’s the original recipe:

Recipe for Marguerites
Source: Mrs. Scott’s Seasonal Cook Books (The North American Newspaper, Philadelphia, Winter, 1921)

The 1 tablespoon of jelly called for in this recipe was not nearly enough since each cracker needed to be spread with the jelly, When I updated the recipe, I didn’t list an amount, I just indicated that currant (or other tart) jelly was needed to make this recipe.

Pulverized sugar is an old term for powdered sugar.

Here’s the recipe updated for modern cooks:

Marguerites

  • Servings: 12 crackers
  • Difficulty: moderate
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2 egg whites

2 tablespoons granulated sugar

12 soda crackers

currant jelly (or any tart jelly)

powdered sugar

chopped nuts (I used walnuts.)

Preheat oven to 325° F. Put egg whites in bowl and beat until stiff. Add granulated sugar, and beat a little more to get the sugar evenly distributed in the egg whites. Set aside.

Put crackers on a baking sheet. Spread currant (or other tart) jelly on each cracker.  Put approximately a tablespoonful of the beaten egg white on top of each jellied cracker; gently spread using a fork, and then sprinkle with powdered sugar and chopped nuts.

Place in oven and bake until the beaten egg whites are lightly browned (about 15 minutes).

http://www.ahundredyearsago.com

Daisy Salad

Daisy salad on plateHappy Easter

Extra hard-boiled eggs in the refrigerator? Here’s a fun way to use them.

Here’s the original recipe:

Daisy Salad on Plate
Source: Mrs. Scott’s Seasonal Cook Books (The North American Newspaper, Philadelphia, Winter, 1921)

Here’s the recipe updated for modern cooks:

Daisy Salad

  • Servings: 3-4
  • Difficulty: moderate
  • Print

4 hard-boiled eggs

2 cups shredded lettuce

French salad dressing

Grated onion, if desired

Cut the eggs in half length-wise and remove the yolks. Cut the whites into narrow strips; and, mash the yolks. (I mashed them with a fork. Another way to mash them would be to force them through a strainer.) Put a teaspoon of the yolk in the center of each plate, and arrange the strips of egg white around the mashed yolk to make it look like a daisy. (When I made this recipe, it took a little more than one egg for each daisy. I had left-over yolk.) Put shredded lettuce around the daisy. Serve with French salad dressing. If desired add a little grated onion to the French dressing before serving.

http://www.ahundredyears ago

Old-fashioned Asparagus Salad

Asparagus Salad on Plate

Spring has sprung – and I’m enjoying spring foods like asparagus. I found a hundred-old-recipe for Asparagus Salad, and decided to give it a try. Chilled asparagus stalks and red pepper rings are arranged on a bed of lettuce. The salad was tasty, and made a lovely presentation in an old-fashioned way.

Here’s the original recipe:

Recipe for Asparagus Salad
Source: The Boston Cooking-School Cook Book

In order to authentically replicate the original recipe, I suppose that I could have used canned asparagus, but somehow fresh asparagus just seemed like it would taste better, so that I what is used.

And, I skipped the French dressing that was enhanced with ketchup. It probably would be wonderful, but somehow it didn’t sound good to me.

Here’s the recipe updated for modern cooks:

Asparagus Salad

  • Servings: 1 serving
  • Difficulty: easy
  • Print

For each serving:

3 – 4 stalks asparagus

2 1/3-inch wide rings of red pepper

lettuce leaves

French salad dressing, if desired

Steam asparagus for 3-5 minutes or until tender. Remove from heat and chill.

To assemble salad, arrange lettuce leaves on plate. Place the chilled asparagus in the rings, and place on the lettuce leaves. If desired, serve with French salad dressing.

http://www.ahundredyearsago.com